Dynamite Lobster by Chef Cassey Pepela, H&S Chef Of The Month
H&S Chef Of The Month
Chef Cassey Pepela
Nationality: Kenyan
Interview With H&S Magazine
Who Is Cassey Pepela?
I am a culinary chef with an unwavering commitment to my craft. Over time, I have honed skills in various culinary styles and techniques, working locally and internationally. Known for a commitment to excellence and attention to detail, I continue to delight food enthusiasts by offering private chef services through my business Pro.Chefs Company.
Type Of Cuisine?
Fusion cuisine! I am particularly drawn to it because it allows me to combine diverse culinary traditions and ingredients. This fusion of flavours and techniques opens up endless creative possibilities and keeps the dining experience exciting and innovative. It’s a style of cooking that reflects our multicultural world and offers a unique opportunity to surprise and delight diners with unexpected yet harmonious flavour combinations.
What Inspired You To Become A Chef?
I developed a passion for food and cooking at a young age, influenced by my dad’s cake baking hustle. I fondly recall enjoying watching him bake cakes in the traditional way. After high school, I ran my brother’s fast-food joint, and during college, I operated my BBQ skewer business. These experiences solidified my decision to pursue a career in
culinary arts as a professional chef.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One significant challenge I’ve faced in the culinary field is the demanding nature of the profession. The culinary world operates at a relentless pace, with long and often irregular hours. Working in kitchens requires a deep commitment to the craft. The demanding schedule can take a toll on personal life and often means sacrificing weekends and holidays to serve diners.
What’s Your Biggest Achievement In The Culinary Industry?
1. Founding and spearheading Pro.Chefs Company, a private chefs company dedicated to creating tailored culinary experiences in the comfort of our clients’ homes. This has been both a passion and a privilege & through this endeavour, I’ve been able to live up to the motto #nokitchenlikeyourown, crafting unique and tailored dining moments that reflect the individuality of each home and highlight my culinary skills.
2. Taking the helm as the Head Chef in successfully launching and managing a vibrant gastropub. In this role, I had the privilege of leading a talented kitchen team and creating a unique dining atmosphere that resonated with our patrons. It was a rewarding experience that further enriched my culinary journey.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
In cooking, all these aspects are essential, and they complement each other. Ingredients often influence creativity, as you have to work with what’s available. Creativity, in turn, guides the technique used, to achieve the desired presentation and plating. So, they are all interconnected and equally important in creating a delightful culinary
experience.
Recipe Of The Week: Dynamite Lobster
The Tempura Batter
Ingredients:
• 70g cornflour
• 30g plain flour
• 80 ml chilled sparkling water
• A small handful of crushed ice
The Dynamite Lobster
Ingredients:
• 50g lobster
• 11g spicy mayonnaise
• 5g yuzu juice
• 25g wakami (algae)
• ½ lime wedge
• 2g summer mix cress
• 1g truffle oil
• 1g chives
Preparation: The Tempura Batter
In a bowl, whisk together all the ingredients to prepare a smooth consistency batter.
Preparation: The Dynamite Lobster
Season, dust and coat lobster in tempura batter. Heat oil on high heat, once hot, fry the coated lobster until it is cooked and golden brown in colour. Next, toss the tempura lobster in a bowl with the spicy mayonnaise, yuzu, chives and truffle oil.
Plating
On a plate, plate the lobster and garnish with wakame, half lime wedge, mix cress, before serving!
